NIRS Calibration Database on raw freeze dried ground sweetpotato for Sensory Descriptors, Texture, DM, OCT & Water absorption at CIP Uganda

Abstract

The spectra were collected from 3 raw roots freeze dried and ground per genotype.To scan get the freese dried samples, each root was cut cross-sectionally across the mid-section, and immediately scanned with the cut surface facing the lens.After scanning, the root was sliced and stored at -20oC. After, they were freeze dried, milled and scanned in a cuvette, producing three spectra per genotype. Sensory data was collected by 12 trained panellists, who consumed small cubes of each cooked sweetpotato genotype and rated the overall liking of the samples on a 10-point hedonic scale ranging from 1 (dislike extremely) to 10 (like extremely), for each sensory trait per genotypes.